TABELIAAUTHENTIC RECIPE
Navets GlacésGlazed Turnips
Turnips are gently braised with butter, sugar and water, then the cooking liquid is reduced completely to give them a thin sheen. This classic side dish calls for watching the size of the pan and the reduction of the liquid to achieve even tenderness and gloss.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (2 servings)
- Turnips, peeled net weight300 g
- Unsalted butter20 g
- Granulated sugar6 g
- WaterUse an 18 cm heavy-bottomed saucepan.200 ml
- Salt2 g
- White peppera little
Method
Cut the turnips to an even size
- 1 Trim the leaf bases and root tips, peel thickly to remove the fibrous skin and weigh out 300 g net turnips.
- 2 Cut large turnips into wedges about 3 cm thick and halve small ones lengthwise.
Ready when
Proceed when the pieces are of roughly even thickness and no tough outer fibers remain.
Gently simmer the turnips under a paper lid
- 1 Arrange the turnips without overlapping in an 18 cm heavy-bottomed saucepan and add 200 ml water, 20 g unsalted butter, 6 g granulated sugar and 2 g salt.
- 2 Cover directly with baking paper with a small hole in the center and set over medium heat.
- 3 When it boils, lower the heat and simmer gently for 15–20 minutes, turning the turnips after 10 minutes.
Ready when
Proceed when a bamboo skewer reaches the centers with little resistance and a small amount of liquid remains at the bottom.
Caution
A vigorous boil can break the turnips.
Coat the turnips with the glossy cooking juices
- 1 Remove the paper lid and reduce the liquid over medium-low heat, shaking the pan.
- 2 When little moisture remains on the bottom, lower the heat and gently turn the turnips to coat them all over with the buttery sheen.
- 3 Sprinkle with 0.1 g white pepper and transfer the turnips and remaining juices to a small warmed serving dish.
Ready when
The dish is ready when the turnips are glossy but still pale, without watery liquid collecting in the serving dish.
About this dish
Among French accompaniments are small dishes that let you savor a single root vegetable. Navets glacés is a classic side dish with turnips in the starring role, and it remains in today’s culinary repertoire.
Served alongside autumn meat dishes, it adds a bright color to the family table. Pair it with a main course in a rich sauce to enjoy a wider range of flavors across the meal.
Bring the full course home next weekend.
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